Characterization of Lactic Acid Bacteria as Probiotic Candidate to Overcome the Salmonellosis in Broiler

Abstract

Can endanger human health if they contain antibiotic residues in livestock products that can cause resistance to germs in the human body when consuming them. Along with the enactment of a policy to limit the use of antibiotics in animal feed, the use of probiotics as a substitute is urgently needed. This research has been conducted in the Research Center for Veterinary Science inorder to produce probiotic candidates to control the growth of Salmonella sp in chickens that have the potential to pollute the environment and cause foodborne disease. Research on probiotics in chicken has conducted in Indonesian Research Center for Veterinary Science in order to produce probiotic candidates to control the growth of Salmonella sp. in chicken that potentially contaminated the environment causing foodborne disease. The present study aims to evaluate the probiotic potential of indigenous bacteria isolated from cattle in Bogor and select candidates to be used as probiotic. The study was initiated by screening localisolates for probiotic, following by inhibition test against a target of pathogenic bacteria (Salmonella enterica serotype of Typhimurium B0046/ATCC 13311 and serotype of Enteritidis B2893/ATCC 13076), pathogenicity in vitro, survival in thechicken gut, and the lifespan in the lyophilized container. The results showed that six isolates bacteria consisting of Aerococcus viridans B2776, Bifidobacterium dentium B2754 and B2755, Enterococcus faecium B2758, Lactobacillus casei B2752, and Streptococcus uberis B2757 had been selected as the candidate for probiotics. They had specifications namely: anti-microbialsubstance (in vitro) against S. enterica serotype Typhimurium BCC B0046 and serotype Enteritidis BCC B2893, not pathogenic, able to form colonies in intestinal broilers for 40 days with concentrations of >1010 CFU/gram with lifespan up to one year (lyophilized), using protectant serum of inositol 5% or 7,5% skim milk at 5C with concentrations >log10 CFU/ml. The potentialcharacteristics qualified them as probiotics against pathogenic bacteria and could be used to control salmonellosis in the broiler